Kerala Chicken Cutlets
Learn how to make and freeze the popular peppery South-Indian style breaded chicken cutlets that will not break while frying.
Servings: 15 pieces
Calories: 140.69kcal
Ingredients
Pressure cook or boil
- 250 grams potatoes (2 medium-sized)
- water as required to boil
Pressure cook or cook
- 500 grams boneless chicken
- ¼ teaspoon turmeric powder
- ½ teaspoon Freshly ground black pepper
- 2 dried red chillies
- salt to taste
- 2 tablespoons water
Saute and cook
- 1 tablespoon coconut oil
- 1 teaspoon fennel seeds
- 200 grams red onions diced finely (2 medium-sized)
- 2 sprig curry leaves
- 1 tablespoon ginger garlic paste
- 2 to 4 green chillies
- salt to taste
- 1 ½ teaspoon Freshly ground black pepper
- 1 teaspoon garam masala malabar
For dredging and frying
- 2 cups breadcrumbs
- 2 egg whites whisked
- oil to deep fry or shallow fry
Instructions
Prepare the Potatoes
- Boil the potatoes with skin in a pressure cooker until soft for about 3 to 5 whistles.*250 grams potatoes, water as required
- Peel the skin off while warm, mash it with a fork, and keep aside.
Prepare the Chicken
- Add the chicken pieces and spice powders into the same cooker and cook for 3 whistles on medium flame. Boil-off any excess stock and let it cool. Using the same cooker to reduce the number of dishes to wash!500 grams boneless chicken, ¼ teaspoon turmeric powder, ½ teaspoon Freshly ground black pepper, 2 dried red chillies, salt to taste, 2 tablespoons water
Prepare the Breadcrumbs and Chicken
- You may use store-bought breadcrumbs. To make your own, use 2 to 4 slices of any bread, preferably white or milk. You may toast the slices before pulsing them to crumbs. Ensure the mixie or grinder is completely dry before you add the bread pieces as you need the breadcrumbs completely dry. You can use the same grinder to grind the cooked chicken without having to wash it again. So once again reduce dishes to wash!
- Transfer the breadcrumbs to a wide bowl.
- Shred the cooled chicken and add to the same grinder to pulse it to crumbs.
Prepare the Chicken Cutlet mixture
- Heat coconut oil in a shallow pan or pot on medium flame.1 tablespoon coconut oil
- Add fennel seeds, onions, lots of curry leaves, ginger-garlic paste, green chillies and salt. Saute until wilted and aromatic.1 teaspoon fennel seeds, 200 grams red onions, 2 sprig curry leaves, 1 tablespoon ginger garlic paste, 2 to 4 green chillies, salt to taste
- Add the ground chicken and mashed potatoes along with the ground black pepper and garam masala powder. Mix using a wooden spatula until combined. Taste test and adjust the salt and spices.1 ½ teaspoon Freshly ground black pepper, 1 teaspoon garam masala
- Switch off and let the mixture cool so you can use your hands to thoroughly mix to bring the potato and chicken together.
Shape and bread the Chicken Cutlets
- Make desired shape and size patties and line them on a flat plate. I made two dozen cutlets with this recipe.
- Dip each cutlet in the whisked egg white and then use your other hand to roll it in the breadcrumbs - one hand for wet and the other for dry - this way you save the mess.2 egg whites, 2 cups breadcrumbs
- Place them on a tray in a single layer and refrigerate until it is time to fry. At this point, you may freeze them too.
Fry the Chicken Cutlets
- Heat enough oil in a shallow pan for shallow fry or in a deep pan for deep fry.oil to deep fry
- Drop a few frozen cutlets into the hot oil. Do not thaw the frozen cutlets. From the freezer into the hot oil on medium flame.
- Fry each batch for 5 minutes making sure to flip the cutlets to ensure even frying on both sides.
- Transfer to a plate and serve hot as a side with sambar rice or as a snack with chai along with ketchup.
Notes
*Potatoes: I insist to boil the potatoes with the skin because this will help to reduce the moisture which otherwise will make sloppy cutlets that will drink up the oil while frying.
Nutrition
Calories: 140.69kcal | Carbohydrates: 14.92g | Protein: 10.63g | Fat: 4.12g
